Sometimes being lazy can benefit your chicken-preparation
skillz. I typically like to doll up my chicken carcass with an assortment of
fresh herbs, garlic and butter. Yet, yesterday, between the sounds of a puking
dog and a puking me (due to recent new medication), I did not even begin to
have an appetite for smelling fresh stuff, let alone for dealing with the
bird.
So, simple is good and behold, the second way to cook chicken is born:
-Preheat oven to 375 degrees (F).
-Remove chicken from plastic bag, remove any extraneous bags
filled with disgusting chicken innards and
rinse the bird well to remove that
gross coating of slime/blood.
-Place the chicken, boob-side up, in a glass baking dish (9 x
11, I think?).
-Slather the bird with a couple 3 or 4 generous splashes of
olive oil, rubbing it into the skin, especially
around the neck, wings, lets
and the underbelly.
-Sprinkle Kosher salt over the top…lightly. Probably didn’t
even add up to ½ teaspoon then generously
coat the skins with Lemon Pepper
seasoning of your choice.
-Flip the bird…literally, and figuratively if you’re in the
mood and repeat sprinkling.
-Bake bird on center rack for approximately 1 hour and 45
minutes.
There was no basting, there was no fussing…just bake the
bird.
Served with a can of French Cut greenie beans and instant
IDAHOAN Baby Red mashed potatoes.
Oh and do make sure to wash up after preparing said
bird…..no need for cross contamination of kitchen utensils or presenting your
family with a rousing round of Salmonella. Ew.
For the alternative and absolutely scrumptious version of an
oven roasted chicken, go HERE.
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Preheat My Oven....